This yummy dessert was adapted from a Weight Watchers recipe because I can’t seem to make one single thing without tweaking the original. But what I didn’t change was the seemingly impossible calorie count. This recipe yields 24 bars that are just 115 calories each. Can I get a “WOW!”?
1 1/3 cups all-purpose flour
5 Tablespoons packed brown sugar
8 Tablespoons of cold unsalted butter, cut into 1/2-inch pieces
4 large eggs
1 teaspoon vanilla extract
1 1/2 cups powdered sugar, divided in two, plus a little extra for dusting
3/4 cup fresh lemon juice (about 3 large lemons)
Preheat oven to 350°F.
To make crust: Mix flour and light brown sugar using a food processor until fully incorporated.
Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pebbly pieces and dough appears lumpy.
Pour crust mixture into an ungreased 13 X 9 -inch baking pan as evenly as possible; press down with a spatula to create a packed surface.
Place crust in middle of oven and bake until golden, about 20 minutes.
While the crust is baking, make the lemon topping: Beat eggs in a medium bowl with an electric mixer until well blended.
Add vanilla extract and 3/4 cup of powdered sugar; mix well.
Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust.
Bake completely, about 30 minutes.
Cool and dust with powdered sugar, if desired. Cut into 24 bars.
Firmly roll the lemons on the counter before squeezing to get the maximum juice.
The crust has to be
HOT when you pour the lemon topping on it.
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